Bring out the sweetness of fresh summer produce with Mario Matassa’s recipe for slow-roasted caramelised tomatoes…
Recipe and photo © Mario Matassa
Tomatoes are at the heart of Italian cuisine, embodying both its simplicity and depth of flavour.
This recipe for slow-roasted caramelised tomatoes, or pomodorini confit, celebrates the natural sweetness and intensity of the humble cherry tomato.
Roasting them gently enhances their natural juiciness and intensifies the sweet and tangy flavours of the tomatoes, resulting in a rich, luscious dish.
High-quality ingredients are the key to this recipe, as the simple combination of extra-virgin olive oil, fresh garlic, aromatic herbs and just a touch of soft brown sugar infuses the tomatoes with warmth and complexity.
These caramelised tomatoes are a delicious appetiser, served with fresh burrata and rustic bread, but they also make an exquisite addition to any meal.
Try them stirred through a simple pasta dish, or toss them into a summer salad for a burst of flavour.
They’re also a delicious accompaniment to an all-day Italian breakfast recipe.
Whatever the occasion, these tomatoes bring the vibrant, sun-kissed essence of Italian cooking to your table.
Slow-roasted caramelised tomatoes | Pomodorini confit
➤ SERVES: 4
➤ PREPARATION: 10 minutes
➤ COOKING: 1 hour 30 minutes
➤ VEGAN
Ingredients:
- 500g cherry tomatoes
- 1 clove of garlic
- 2 tbsp soft brown sugar
- bunch of fresh rosemary, sage and oregano
- extra-virgin olive oil
- sea salt and pepper
Method:
- Wash and dry the tomatoes. Cut the tomatoes in half. Peel and chop the garlic very finely. Take several sprigs of fresh oregano and rosemary, 5 or 6 leaves of sage and chop finely. Mix the herbs in with the garlic.
- Baste an oven-proof dish with olive oil and arrange the tomatoes cut-side up. Drizzle generously with more extra-virgin olive oil. Sprinkle the herbs and garlic mixture evenly over the top, along with a teaspoon of salt and freshly ground black pepper. Finally, dust with the sugar.
- Place in a preheated oven at 140°C/Gas Mark 3 and cook for 1 hour 30 minutes. Allow to cool for about 20 minutes in the oven. The caramelised tomatoes can be eaten tepid or cold. They can be used in any number of ways. Try a heaped tablespoon crushed over toasted ciabatta bread, topped with a couple of slices of fresh mozzarella and drizzled with a teaspoon of fresh basil pesto. Or use as an ingredient in a cold summer pasta salad.
Find more recipes in our archive.